| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Eggs |
Turkish |
|
8 |
Servings |
INGREDIENTS
| 3 |
tb |
Vegetable oil |
| 2 |
lg |
Onions, chopped |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Fresh ground black pepper |
| 1 |
ts |
Ground cinnamon |
| 2 |
lb |
Ground beef round or ground lamb |
| 3 |
|
Eggs, beaten |
| 6 |
|
Sheets Matzoh, about |
| 1 |
|
Egg, beaten, for glaze |
INSTRUCTIONS
Source: St Mary Mead Archives (by way of rec.food.cooking), K-P
1. Heat oil in large skillet over medium heat. Add onions, cook until
translucent. Add salt, pepper, cinnamon, and meat. Cook, breaking up meat,
until lightly browned. Stir in 1/2 cup water. Remove from heat, cool
uncovered in refrigerator for 1/2 hour.
2. Add eggs to the meat mixture and mix well, set aside.
3. Preheat over to 350:F .
4. Fill a large wide bowl with cool water and add matzohs. Soak until wet
through but not falling apart. Remove and lay on several layers of paper
towels, place another couple of paper towels on top to soak up any extra
water. Line bottom and sides of a 13"x9" baking pan with some of the
matzohs. Cover with the meat mixture. Top with remaining matzohs. Brush
with beaten egg. Bake until golden brown, about 45 minutes.
Posted to JEWISH-FOOD digest V97 #009
From: Brian Mailman <bmailman@hooked.net>
Date: Thu, 09 Jan 1997 11:20:44 -0800
A Message from our Provider:
“To ignore God is the height of selfishness”